This recipe creates the Best Ribeye Steak Marinade that is bursting with fresh rosemary and garlic. Super flavorful and delicious rib eye steaks.
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Valentines Day is right around the corner and I am so excited.
Not because we are going on a fancy trip or exchanging extravagant gifts.
It’s because I LOVE this holiday for what it represents, love.
It’s also an opportunity to remember how important it is to do special things for our significant other, like grilling steaks marinated in this Best Ribeye Steak Marinade.
My honey and I also love making Cherry Hand Pies (although I adore cherry and he adores apple), Cherry Pistachio Upside Down Cake and Veggie Cheesesteak Potatoes.
Truly, the important element of this holiday is to spend time and energy doing activities that you both enjoy and that feel special.
For my husband and I cooking delicious food always seems to come into the mix.
Why Rib Eye Steak Is The Best
Let me just start by saying, I do not think Rib Eye steaks are the end all be all in the world of steaks. Other cuts like Tenderloin (aka fillet mignon) are absolutely amazing. Here are a few reasons why ribeye steaks are one of the best choices for the home cook.
- Rib eye steaks are extremely flavor cuts of meat due to their higher fat marbling. They have so much flavor that technically, they do not need a marinade to be wonderful tasting. However, this rosemary and garlic marinade takes them to the next level.
- Rib eye’s tend to be one of the more cost effective cuts of the higher end steaks.
- They tend to be easier to eat than t-bone or porterhouse steaks. I can’t tell you how many times I have made beautiful t-bone steaks and my husband has left a large portion of the meat on the bone. Personally, I have no shame and have been known to pick up the bone and eat off of it. My husband, being more sophisticated, refuses to gnaw on the bone and has a harder time cutting the meat off of T shaped bone. To a steak lover like me, that is a travesty.
How Long To Marinate Steak
As mentioned above, rib eye steaks do not need to be marinated to taste delicious. When marinated in this rosemary and garlic recipe they go from delicious to beyond amazing tasting. Here are some guidelines for how long to marinate your rib eyes.
Marinate in the refrigerator for 4-6 hours for a moderate rosemary and garlic flavor, 6-10 hours for a more intense rosemary and garlic flavor and overnight for a very intense rosemary and garlic flavor.
Pro Tip: Pull from the refrigerator 1 hour before cooking in warmer weather temps to allow steak to come to room temperature. In cooler weather, pull from the refrigerator 1 1/2 hours before cooking.
How To Cook Marinated Steak
Whether grilling your steaks outdoors, using an indoor grill or grill pan on the stovetop, the first step to take before cooking is to remove most of the rosemary and garlic. Do this by scraping with a spoon. This will prevent an excess amount of smoke from the rosemary and garlic bits burning on either the fire, heating element or or grill top surface.
- Outdoor Grill– Preheat a cleaned grill to medium high heat. Place on the hottest part of the grill and grill for 6-7 minutes per side for medium rare approximately 130- 135℉ internal temperature. For medium a doneness, 140℉ internal temperature, move to the cooler part of the grill for an additional 3-5 minutes.
- Indoor Grill– Preheat indoor grill to approximately 320℉. Grill each side for 6-7 minutes for medium rare, 8-9 minutes per side for medium doneness.
- Grill Pan– With this cooking method turn on an exhaust fan and open a window before cooking. Preheat pan over medium high heat. Lightly oil pan and then grill 6-7 minutes per side for medium rare and about 8-9 minutes per side for medium. For completely even cooking in the grill pan, place pan in a 350℉ oven for 15 minutes before placing over med/high heat.
Pro Tip: With all cooking methods mentioned above, let steak rest for 8-10 minutes after grilling and before eating. This allows juices to remain within the meat thereby keeping the flavor at its most optimum.
Salting Steak
Let’s be completely honest, it is a massive debate among chefs of whether to add salt to the steak marinade. Also highly debated, whether steaks should be salted before cooking and how much salt to use. This article and the experiment conducted within helps to bring clarity and aligns with my approach in this Best Ribeye Steak Marinade. Basically, adding salt to the marinade helps the rosemary and garlic flavors to slowly work their way deep into the muscle fibers of the rib eye. Then, salting generously before cooking helps to create a beautiful searing.
How Many Calories In a Rib Eye Steak
Oh the dread of knowing how many calories are in a rib eye steak. Let me start by saying that my philosophy is eating a rib eye steak should be a treat saved for special occasions. I also strongly believe in buying the best quality of meat that you can afford. (For us that would be 100% grass fed beef from a trust worthy rancher.)
With that said an average 1 pound steak will range from 1300- 1500 calories.
How To Process Rosemary
- Fresh Rosemary– Wash fresh rosemary springs and dry with paper towels. To remove rosemary needles from the stem hold one end by pinching between 2 fingers and with the other hand pinch fingers together in a similar, but looser fashion. Run fingers down the length of the stem. Using a chef’s knife finely chop rosemary.
- Dried Rosemary– If you don’t have fresh rosemary on hand, have no fear. Dried rosemary can also be used. Use approximately 1 1/2 teaspoons of ground dried rosemary for each 1 pound steak. Have dried rosemary needles and not sure how to grind them? Use this or this.
Commonly Asked Questions About Cooking Ribeye Steaks
Where can I find the best steak knifes?
I am beyond in love with my Chicago Cutlery Steak Knifes. I have had my set for YEARS and they are still holding up amazingly well. Also, the beauty of a wooden handle is that it starts to become very rustic looking after many uses, which I love.
Should I marinate steak? I heard that rib eye’s do not need to be marinated?
I am so glad you asked! Please see the above “Why Rib Eye Steak Is The Best” and “How Long To Marinate Steak” sections above for a complete breakdown.
Where do I find the garlic press seen in the video for this recipe?
This is the garlic press seen in the video. We currently own 2 of them because we use fresh garlic so often. The only draw back to this model is that you have to pick the crushed garlic out from the inside of the press. This model eliminates that challenge, however it hasn’t held up as long for us.
More Delicious Recipes For a Romantic Evening
Gnocchi Asparagus and Mushroom Skillet
Creamy Dreamy Scallop Potatoes
Ingredients
Marinade
- 6-8 sprigs fresh rosemary
- 14 cloves garlic *crushed or minced
- 1 tsp salt
- 1/4 tsp pepper
- 6 tbsp extra virgin olive oil
Steaks
- 2- 1 lb ribeye steaks
- additional salt for each steak
Instructions
To Prepare Marinade
- Wash and dry rosemary springs. Remove rosemary needles from the woody stem (see above "How To Process Rosemary" section). Finely chop rosemary and add to a small mixing bowl. Add garlic, pepper and sea salt. Stir in olive oil to create a loose paste.
- Lay steaks in a large baking or roasting pan. Spoon marinade over the of steaks making sure to cover entire surface. Place in refrigerator uncovered to marinate. Halfway through marination scrape off marinade, flip steaks and replace marinade on other side of steak. Place back in refrigerator.See marinating time options above. Remove from refrigerator approximately 1 hour before grilling to allow to come to room temperature.
Grill Pan Instructions
- Preheat pan over medium high heat and lightly oil pan. Generously salt the top of the rib eyes. Place salted side on grill and generously salt the other side. Grill each steak 6-7 minutes per side for medium rare and about 8-9 minutes per side for medium. Let steaks rest for 10 mins.Cast Iron Grill pan may be placed in a 350℉ preheated oven for 15 minutes before placing over med/high heat. This will allow for completely even cooking, however, this step is optional.
Chris says
If you would just give us the recipe without tour life story, I would read more of your recipes. Your verbosity keeps me off your site.
Heather says
Great news Chris. There is a “jump to Recipe” just directly below the title that allows people like yourself the opportunity to just read the recipe. And just for the record, I am ok with rude people not reading my work. Thank you very much.
Trevie says
Heather good for you! That was rude af! Great recipe btw
Heather says
Thank you Trevie. Working with the public there is such a fine balance between having grace and compassion and not letting people bully. I appreciate your support!!
Jackie says
With all due respect Heather, I don’t appreciate you calling readers rude for not reading through your work. I myself, don’t read every single word written when I found a recipe on line. Many times because I don’t have the time, I usually go straight to the recipe. I always appreciate a good recipe, mostly when is presented with beautiful pictures that make me want to try that one recipe.
Heather says
Hi Jackie,
Thank you for taking the time to share your feelings. The comment I made was 100% directed at the gentleman above and his snarky comment to me.
I completely understand that people don’t have the time to read the full post. That is why it is so very important to me that readers have the option to hit the “jump to recipe” button at the very beginning of the post. If they have the time to read I try very hard to present helpful information that will make cooking a little easier or at least a little bit of entertainment.
I do hope this season finds you well and I hope that you will be back.
Patricia says
Thank you! It took me less than 5 mins to read through the helpful tips you had provided before the recipe. I can’t wait to try this marinade tonight. I hope you continue with your passion to help share these tips with the public without letting the negative feedback get the best of you. You seem to have a good handle on it anyway 😉
Heather says
Thank you so much Patricia. This means the world to me!
Jeff says
I always cover my cooked meats with aluminum foil while I let them rest after cooking. The juices still work their way through, but it doesn’t get cold before eating. Just trying to spread the word. Some people in the past have commented elsewhere that their steaks get cold while resting and then they have to end up microwaving them.
Heather says
That is a really good tip! Thank you for sharing. Anyway we can make are steaks perfect when we eat them is always a plus in my book.
Patricia NYC says
Usually I do not rate items; it may be due to the fact that my thought is people probably could care less about an opinion or perhaps it is my happiness in not getting caught up in the brouhaha that goes along with it. Anywhoo—
This is SUCH A EXCELLENT recipe that I have used it several times now. It used to be that I cooked for large family gatherings but now just me. There is a butcher around the block that is very good, however, this rates going to Grand Central Market and paying way up. This ingredient list reminds me of Bistecca alla Fiorentina that I learned in Florence. Your marinade is truly excellent and truly worthy of a 5 star review.
Thank you for sharing. It is individuals like yourself who make the internet a worthwhile endeavor. You rock!
Heather says
Patricia I can’t even begin to tell you how happy this has made me. Brouhaha is right! Your review arrived on a day I needed it the most. Thank you so much for taking the time to try the recipe and absolutely for coming back and rating it. These ratings mean the world to me so thank you so much!!! Happy New Year!!
Heather says
You just put a big smile on my face. This makes me so happy to hear. Please let me know how any of the other recipes work out for you and thank you for taking the time to not only make this marinade but also rate it. Have a great weekend!